Ingredients Graham Cracker Crust:* 6 whole GRAHAM CRACKERS 1 Tablespoon BROWN SUGAR 3 Tablespoons BUTTER, melted Peanut Butter Filling: 1 8 oz. pkg. REGULAR CREAM CHEESE 1 cup POWDERED SUGAR, sifted 2 Tablespoons BROWN SUGAR, packed 1/2 cup CREAMY PEANUT BUTTER 1/2 teaspoon VANILLA 3/4 cup cold WHIPPING CREAM 1 regular size (2.1 oz.0 BUTTERFINGER CANDY BAR, finely chopped Instructions Make the crust: Preheat oven to 350°. Use a food processor to crush crackers to fine crumbs. Add brown sugar and melted butter, Pulse a few more times to combine. Press 1 1/2 Tablespoons of the crumb mixture into the bottom of 12 4 oz. jelly jars. Place jars on a baking sheet and bake for 6 minutes. Cool completely before filling. Make the filling: Beat cream cheese until smooth, add sugars and beat again. Mix in peanut butter and vanilla until incorporated. In a separate bowl, beat cream until stiff peaks form. Add 1 cup of the whipped cream to the peanut butter mixture, mix briefly at low speed. Then use a rubber spatula to fold the mixture together completely. Refrigerate remaining whipped cream. Assemble the pies: Sprinkle a little of the chopped butterfinger candy bar onto each crust. Divide filling among jars and sprinkle with remaining candy bar. Chill jars for at least 2 hours or overnight. Top with a dollop of whipped cream before serving. Notes *You could easily use mini or regular store bought graham cracker crust instead of making the crust for the jars.